Food and Nutrition Practice Papers
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Practice Papers on Food and Nutrition
1. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called
A) Hydrolytic rancidity
B) Auto- oxidation
C) Thermal decomposition
2. Which of the following methods pertaining to wheat milling refers to reduction of moisture content in the wheat?
B) Flour formation
C) Separation of endosperms
D) Wheat Conditioning
3. Frozen storage is generally operated at temperature of:
C) – 60°C
4. Deficiency of Vitamin B3 causes is:
C) Pernicious Anaemia
D) Beri Beri
5. The Limiting Amino acid in pulses is
6. Vitamin which is not found in Fruits and Vegetables:
A) Vitamin A
B) Vitamin B1
C) Vitamin B 6
D) Vitamin B 12
7. Formation of abscission layer is maturity index of:
B) Leafy vegetables
8. Which chemical is used for de-greening of fruit?
C) Gibberellic Acid
9. Which of the following statements is true with respect to food processing?
A) Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing
B) Vitamins can be removed from food via leaching
C) Mineral losses in food processing are more compared to Vitamins
D) Boiling has less mineral losses as compared to steaming
10. Which of the following operation reduces the dietary fibre content in cereals?
B) Retro gradation
11. Jam, jellies and preserves can be preserved by adding sugar at concentration of:
12. The storage of prepared food in areas in the of oxygen creates conditions for Which option best fits the above sentence?
A) Cold, presence, Purification
B) Warm, absence, Putrefaction
C) Cold, presence, Putrefaction
D) Warm, absence, Purification
13. Which of the following is NOT a process wherein the food becomes toxin before ingestion?
C) Bacterial Intoxication
D) Bacterial infection
14. Food Authenticity means
A) The food should match the description
B) The food should taste good
C) It should be cheap
D) It should have great aroma
15. Enzyme involved in the conversion of Glucose-6-phosphate to fructose -6-phosphate is ?
A) Pyruvate Kinase
C) phosphogluco isomerase
D) triose phosphate dehydrogenase
16. Mould inhibitor used in bread is:
A) Calcium carbonate
B) Sodium chloride
C) Sodium / Calcium propionate
D) Sodium Chloride
17. Which of the following gases are evolved during putrefaction?
A) Carbon dioxide
B) Hydrogen sulphide
C) Nitrogen Dioxide
D) Carbon dioxide & Hydrogen sulphide
18. How many acts are repealed by Food Safety and Standards Act, 2006
19. Which of these are responsible for the implementation of FSSAI:
A) Ministry of Health & Family Welfare
B) Ministry of Food Processing Industries
C) Department of Agriculture & Cooperation
D) Directorate General of Health Services.
20. AGMARK Act 1937” comes under
A) Department of Consumer Affairs, Govt. of India
B) Directorate of Marketing and Inspection
C) Department of Agriculture & Cooperation
D) Department of Legal Metrology
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21. Which of the following is not ideal regarding the refrigerated storage
A) Maintain temperatures of 0-5°C
B) Do not place hot foods directly in the refrigerator as this will cause the temperature of the refrigerator to rise above 5°C
C) Do not defrost and clean the fridge or freezer box regularly
D) Do not overload the fridge as cold air needs to be allowed to circulate.
22. Brunner’s Glands are present in?
23. Journal “Indian Horticulture” is published by
24. Which test is used for testing the significance of mean differences?
25. Which one of the following is not the intestinal movement?
D) Frenulum Linguae
26. The mean of a sample is :
A) always equal to the mean of the population
B) always smaller than the mean of the population
C) computed by summing the data values and dividing the sum by (n – 1)
D) computed by summing all the data values and dividing the sum by the number of items
27. Which of the following microbe is used in the production of blue cheese?
A) Streptococcus thermophilus
B) Lactobacillus bulgaricus
C) Penicillium roqueforti
D) Rhizopus stolonifera
28. What does Critical Control Point mean?
A) The point when food handlers must start to make administrative records in the HACCP system.
B) The point when steam starts to rise from food being cooked.
C) When bacteria starts to grow uncontrollably on food.
D) It is a point, step or procedure at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
29. What does WHS stand for?
A) Occupational Health and Safety
B) Work Help and Safety
C) Work Health and Safety
D) Well-being Health and Safety
30. Which portion of wheat is rich in starch
D) Aleurone Layer
31. Which of the following moisture content is considered safe for storage?
32. Combination of which of the following is known as gluten?
A) Gliadin + Glutelin
B) Gliadin + Lysine
C) Glutelin + Glutelin
D) Lysine + Glutelin.
33. Silver Revolution refers to?
A) Increased Milk Production
B) Increased mineral production
C) Increased egg production
D) Increased fish production
34. Human sterility is caused mainly due to deficiency of
C) Folic Acid
D) Vitamin E
35. Bohr Effect is related with?
A) Reduced oxygen level in haemoglobin
B) Reduced CO2 level in blood
C) Reduced carbon level in lymph
D) Oxidised phosphorus level in blood
36. World Food Day is celebrated on?
A) 26 July
B) 10 October
C) 18 December
D) 7 January
37. SPS under WTO stands for
A) Standards, Prevention and Specification
B) Sanitary and Phytosanitary measures
C) Specifications for products and supplements
D) Safety and prevention of Sickness
38. Food Safety and Standards act, 2006 – passed by Indian parliament and notified on:
A) 23rd July 2006
B) 23rd June 2006
C) 23rd August 2006
D) 23rd November 2006
39. ISO 19011:2011 Quality Management System deals with
A) Specifications with Guidance for use
B) Guidelines for performance improvements
C) Customer Satisfaction
D) Guidelines for quality and or Environmental management system auditing
40. Coffee is adulterated with
A) Saw dust
D) Black pepper
41. Sugar and salt act as preservatives by:
A) Killing Micro-organisms directly
B) Increasing the acid content of food
C) Increasing the water content of food
D) Binding water so it is not available for Micro-organisms
42. Which of the these is not an International Standards and Statutes
A) Codex Alimentarius Commission (CAC)
B) European Union Standards (EU standards)
C) Food and Agriculture Organization (FAO)
D) Bureau of Indian Standards
43. FSSAI is located in 5 regions with head office located at
D) New Delhi
44. Reducing sugars and Non reducing sugars can be differentiated by
A) Benedict’s test
B) Barford’s test
C) Fehling’s test
D) Biuret Solution
45. The milk protein casein is
46. Which of the following process creates free radicals in the food which can destroy the cell membrane and attack DNA and proteins, thus preventing microorganism’s growth
47. Lathyrism is caused by
A) Argemone seeds
B) Kesari dhal
D) Heavy metals
48. A psychrophilic halophile would be a microbe that require:
A) cold temperatures and increased amount of salt
B) warm temperatures and increased pressure
C) cold temperatures and absence of oxygen
D) warm temperature and increase amount of acid
49. Yeast and mould count determination requires.
A) Nutrient Agar
B) Acidified potato glucose agar
C) MacConkey Agar
D) Violet Red Bile Agar
50. Which of the following is false about lipids?
A) They are either strongly hydrophobic or amphipathic
B) They are more soluble in water
C) Extraction of lipids from tissues require organic solvents
D) They are insoluble in water